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Pinxton-born Mr Molnar said: "What a shock it was but it was a nice surprise. I wondered who was up for it and was looking around the room and then as it was read out I thought 'bloody hell - it's me.'"

The 47-year-old got on the first rung of the ladder by working as a kitchen porter in his father's Derby restaurant at the age of 13, and when he was old enough signed up to a YTS scheme at the Swan Hotel in South Normanton, earning £25 a week.

His CV includes stints in restaurants in Scotland and Bermuda before returning closer to home to take up the position of head chef at Risley Hall.

By 2000 he was executive chef at Bluu restaurant, in the Lace Market, and was soon looking after 20 sites in the group.

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His next venture, in 2007, was managing director of the Moleface chain of gastro pubs, including the Larwood and Voce and The Wollaton, which served proper old-fashioned food with quality ingredients.

The pubs proved a massive hit, tempting customers looking for Sunday lunch - voted the best in the UK in 2015 - succulent steaks cooked in a Josper oven and classics with a contemporary twist.

But the chef didn’t stop there. In 2011 he launched his first Cod's Scallops in Wollaton, turning Britain's traditional takeaway into a gourmet dining experience at the on-site restaurant with seaside-inspired decor.

John Molnar reinvented the humble chippy when he launched the Cod's Scallops

And as well as the usual battered sausages, fishcakes and cod, customers have the choice of more than 20 species of fish and shellfish daily, such as hake, salmon, sea bass, lobster, cockles and mussels.

As well as traditional cooking in beef dripping, fish can be baked in garlic, lemon and herbs for a healthy alternative.

Now a popular chain, with takeaways and restaurants in Carrington, Long Eaton and Market Harborough, the name repeatedly crops up in national awards and earlier this year made it into the list of the top ten chippies in the country.

Always with his finger on the pulse, the Cod's Scallops has jumped on new seasonal trends. Love or hate battered Brussels sprouts and Cadbury's Creme Eggs, they certainly get customers talking.

Still he continues to innovate and inspire. Last year, after quitting Moleface, he and his trusty sidekick, chef Leroy Allen, opened a new private dining space, Top Floor Development, which blurs the line between kitchen and dining room.

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His close friend, two-Michelin starred chef Sat Bains, describes his work ethic as "ferocious," adding: "This man’s commitment to driving his businesses forward is inspirational.”

But he's not solely driven by profit, as his community spirit demonstrates... feeding the homeless, throwing a Christmas party for underprivileged families and raising nearly £80,000 for cancer care at Maggie's Nottingham, through customer donations and running half-marathons.

Centre fundraiser Lauren Alcock said: "We’re so grateful for all of John’s support. He has helped us over the past few years to support thousands of people with cancer, as well as their loved ones. We simply couldn’t keep our cancer support centre open without generous people like John."

Presenting the award on stage at the black-tie ceremony at Nottingham Belfry Hotel, NottinghamshireLive editor Mike Sassi said: "I’m honoured to present this award to someone who has been one of the most innovative and dynamic chefs on the local food and drink scene."